Eggplant and Pepper Pan

Ingredients

• •3 medium eggplants
• •10 medium pointed peppers
• •Olive oil
• •Salt
• •Yogurt or tomato sauce to serve

Preparation

1. 1

   Peel the eggplants and slice 1 cm thick. Slit the peppers a few cm from just below the stem and seed them.

2. 2

   Mix 1 tbsp salt into a bowl of water and put the eggplants in it. Cover with a porcelain lid and put a weight on top. After resting 30 minutes, drain the eggplants and squeeze well to remove the bitter liquid. Dry with a cloth.

3. 3

   Heat olive oil in a pan over medium heat. Fry the eggplant and peppers, turning once, until the eggplant turns golden and the skin peels off the peppers.

4. 4

   Lift the cooked eggplant and peppers onto paper towels and remove excess oil. Plate and serve with yogurt or tomato sauce.